In medium-sized pot, heat 1 teaspoon olive oil over medium-high heat. Add sausage and cook until heated through, and edges begin to brown, about 5 minutes. Place sausage on paper towel-lined plate, and set aside.
In same pot, heat remaining 2 teaspoons olive oil over medium heat until shimmering. Add shallots, green bell pepper, and Cajun seasoning, and stir frequently until pepper is softened and edges of onion are beginning to brown, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds.
Add stock, Holland House White Cooking Wine, pasta, and tomatoes to pot (pasta should almost be covered with liquid – see photo above). Give mixture a quick stir, and bring to a low boil, and then reduce heat to medium-low. Cover and cook pasta until al dente, about 15-18 minutes, stirring often.
Uncover and reduce heat to low. Add heavy cream and Parmesan cheese, and stir until cheese is melted. Stir in the reserved sausage, and simmer mixture for 5 minutes, and then season with salt and pepper to taste. Garnish with sundried tomatoes, parsley, and shaved Parmesan cheese; serve.